Chicken Piccata: Hot Logic Original Recipe

July 19, 2013 - 4 minutes read

Chicken Piccata is simple, yet delicious! Beginners might be intimidated by this dish, but it’s actually very quick and easy – especially when you have a Hot Logic to finish the job.

Hot Logic works best with cold or frozen meals, so this meal is prepped ahead of time, refrigerated or frozen, then finishes cooking on the shelf the day you want to eat it. The traditional recipe requires a lot of taking the chicken in and out and cooking longer in the sauce, the need for all of which is eliminated if you’re going to be using Hot Logic.

Just to show how to cook veggies along with your main course, I topped the mostly-cooked chicken piccata with fingerling carrots and green beans. They turned out on the crunchy side of perfectly done. I would say, though, that if you like your vegetables on the softer side, simply place them on the bottom, underneath the chicken.

In this case, I made a double batch and put one in the fridge and one in the freezer. The meal shown in this post was the one that came from the fridge. I’ll post the one from the freezer later next week.


2 trimmed chicken breasts, butterflied

4 Tablespoons olive oil

4 Tablespoons butter

salt / pepper

white flour

1 cup white wine or chicken stock

palmful of salted, drained capers

cleaned veggies, cut into small/thin pieces (this is optional).

That’s it!

Start with two cleanly trimmed chicken breasts, then slice them evenly in half lengthwise (this is called “butterflying”).

Next, season the breasts with salt and pepper and dredge the butterflied fillets in flour, evenly on both sides.

Make sure they’ve evenly coated, then shake off excess flour.

Add 3 tablespoons of olive oil and 4 tablespoons of butter to a pan and heat them until sizzling.

The hot oil and butter should look like this, and sizzle when you sprinkle water in it. Make sure you don’t let it heat like this for long.

Add the chicken filets, and fry in the oil on high heat for 2-3 minutes each side, or until golden brown. Remove & set in a Hot Logic-ready container.

Add 1 cup of dry white wine (or chicken stock), bumping down to on medium-high heat. Whisk the bits off the bottom (“sauce” the pan), and add a palmful of capers.

Reduce & whisk for about 7 minutes. If you want it a little thicker, just sprinkle in a few pinches of flour. 

Top your chicken piccata with fresh veggies, if you want. If you like them less crunchy, place them on the bottom.

Last, pour over the sauce and capers from the pan.

Refrigerate it, freeze it, and put it in the Hot Logic in time for dinner. I put this in from the fridge at 9am and ate at 4pm – and it was perfect. 

The sauce separates just a tad while it’s cooking, but a little stirring with a fork and it’s back to perfect.

The breast was moist, and the veggies were well steamed but still crunchy. I think next time I’ll using stock instead of wine, for a more down-home taste.

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